Roasting the squash for this soup gives the best flavor, but you can boil squash if you're in a hurry.

Serves 6

Ingredients:

       
  • 1 teaspoon olive oil
  •    
  • 2 cups chopped onion
  •    
  • 1 cup chopped carrots
  •    
  • 1 cup chopped celery
  •    
  • 4 cups roasted butternut squash
  •    
  • 2 cups water
  •    
  • 1 cup low-sodium vegetable broth
  •    
  • 3 tablespoons brown sugar
  •    
  • 3/4 teaspoon kosher salt
  •    
  • 1/2 teaspoon cinnamon
  •    
  • 1/4 teaspoon nutmeg
  •    
  • 1/4 cup cornstarch
  •    
  • 1/4 cup cold water
  •    
  • 1/4 cup half-and-half

Directions:

Heat the olive oil over medium-high heat in a large soup pot Add the onion, carrots and celery and saute until tender, about 5 to 10 minutes. Add squash, water, broth, brown sugar, salt, cinnamon and nutmeg. Let soup simmer for about 15 minutes. Remove from heat. Place soup in a blender, small amounts at a time. Place a towel over the lid of the blender to avoid the lid popping up. Add blended soup back to soup pot and bring to a boil. In a small bowl, combine the cornstarch and water to make a slurry. Add 1 tablespoon of cornstarch slurry at a time to the boiling soup mixture and whisk until the soup reaches desired thickness. Add half-and-half, stir and serve.

Nutritional Analysis (per serving)

Serving size: 1 cup
  • Total carbohydrate: 29 g
  • Dietary fiber: 4 g
  • Sodium: 342 mg
  • Saturated fat: 1 g
  • Monounsaturated fat: 0 g
  • Total fat: 1 g
  • Cholesterol: 4 mg
  • Protein: 2 g
  • Calories: 129
  • Fats and oils: 1/2
  • Vegetables: 3
  • Carbohydrates: 1/2
  • Fats: 1/2
  • Vegetables: 1
  • Fats: 1/2
  • Nonstarchy vegetables: 1/2
  • Starches: 1/2
Last Updated: 2016-04-19
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